A little taste of summer zesty fun

A little taste of summer zesty fun

The elderflower is nearly in full bloom, and in another week or two it’ll be ready to be picked for a delicious home-made cordial. In the meantime, you can use cordial from the shop to sip on and make desserts with.

Lemon and elderflower are simply delicious together but when you have it so often, you can easily get fed up with it. So, lime and elderflower are two flavours that will make your taste buds break out in dance.

This is quite a fun recipe to make with the family. There’s so many different parts that you divide the work and each manage a certain step.

If you’re disappointed that the mousse isn’t a vivid, ghoulish green from the limes, the flavour will make up for that!

Serve it with some ginger snaps accompanied with a glass of elderflower cordial topped with sparkling water. Toss a few fresh raspberries into your glass too.

  • Zest of four limes
  • Juice of two and a half limes
  • 100ml elderflower cordial
  • 300ml cream
  • 2 eggs separated
  • 50g caster sugar
  • 5 sheets of leaf gelatine

Begin by soaking the leaf gelatine in cold water for 20 minutes.

Place the lime zest, juice and elderflower cordial in a pan with the sugar over a medium heat. Give it a stir and dissolve the sugar.

Meanwhile, remove the gelatine from the water and squeeze out any excess water. Remove the juices and sugar from the heat and whisk in the gelatine until combined. Transfer to a bowl and leave to cool completely. Give it a whisk every now and then so the gelatine doesn’t set.

Next lightly whisk the cream with the egg yolks, taking care not to over mix it. Pour the lime and elderflower jelly mixture into this and give it a stir to combine.

Whisk the egg whites in a clean steel or pyrex bowl until stiff peaks form.

Gradually add the egg whites to the cream mixture with a large metal spoon. Transfer the mixture to a wide bowl, cover with cling film and leave to set overnight. You can also divide the mousse into individual dessert glasses or ramekins. When it’s ready, garnish with some lime zest, fresh raspberries, and elderflower heads if they’re in season.